Chicken "Burnt"

[CHICKEN]

Chicken "Burnt"

Category: Meat dishes

Ingredients
* A hen	1 PC.
* Nitrite salt	1% of carcass weight
* Sea salt	1% of carcass weight
* Sugar	0.5% of the carcass weight
* Water	20% of the carcass weight
Seasoning:
* Ground black pepper
* Ground sweet paprika
* Turmeric
* Dry granulated garlic
Additional attachment:
* Lemon / orange without peel	2-3 circles

Cooking method

• Initially, it was supposed to be a morning duck and before starting a story about HOW I TIRED CHICKEN... I'll tell you .....
• Guys-ah-ah-ah-ah-ah .... this is not a chicken. This is a mind blowing product. According to the reviews of those who did it, it was readily believed, but not to such an extent.
• SO:
• Prepare brine from water, salts and sugar, filter.
• Chop a chicken carcass with it and vacuum. Put in the refrigerator for two days. After a while, remove the packaging. Insulate for 4-5 hours.
• Open the package, remove the chicken. Season it with herbs, pepper, garlic.
• Then there are two options:
• 1) If the chicken will be roasted whole:
• Place chopped citrus or, alternatively, quince in the belly.
• 2) If the chicken is to be cooked flat, then cut it on the back with scissors. And then, of course, there will be no additional investments
• Put this "Lady" on the grate, and down the tray, be sure.
• Bake at a temperature of 80 * C. When the temperature inside the carcass reaches 55 * C, you need to pour boiling water into the pan (add boiling water when evaporating)
• Now we expect when the internal temperature reaches 74 * C, in the most voluminous place (the thermometer must be placed immediately, before baking).
• The whole process will take five to eight hours. Depends on the weight of the bird. (be sure to work with a thermometer)
• There is a simplified option - prepare chicken marinade at once from all the spicy-flavoring ingredients of the recipe (without water). Grate the carcass outside and inside. Leave to marinate for a few hours.
• Next, cook according to the proposed scheme.

Note

Ideological inspirer - other Alexander (Lord 68) - Thank you, Sasha !!!
Pork neck shashlik sous vide # 7

The composition of the seasoning is of course made to your taste.

My oven was able to catch up to the temperature inside the chicken only up to 72 * C. It took 8 hours.
Details of the recipe from the sausage site (including the internal temperature).
I will say right away - no bloody inclusions, especially in the periarticular zones, are observed.
And if the internal temperature can be from 65 * C and above, then a chicken carcass weighing 2 kg. completely cooked in 6 hours.

I apologize for the unpresentable photo - there was a bustle of home and it was not possible to make a photo session.

Cool chicken! She was lying really tired all over, I really wanted to sing: the weary sun tenderly said goodbye to the sea ...

There is NO vacuum and is not expected. If you push and suck air into the marinator flask - will it not go bad?

[Wiki]

Cool chicken!

Thank you !!!

There is NO vacuum and is not expected. If you push and suck air into the marinator flask - will it not go bad?

Wiki, I can't say anything definite about the marinator, I don't have one. But purely theoretically - a vacuum, he is a vacuum ... what's the difference where. But these are just my thoughts. Maybe those who have a marinator can help you here.

Hello Natasha. I'm glad you liked it. By the way, today I could not stand it and made two Tambov hams, but without smoking. By the way, it also turned out deliciously. It can be called like a ham a la Tambov ham.


Wiki. Marinate calmly. Only reduce the time to several hours, not a day or more.

[Sash,]

Sash, the ham is just mortality !!! He is so handsome. Well, you don't have to ask about the taste, and that's understandable.
Yesterday we sharpened both the sous vide brisket, and the ham cooked at a low temperature ... Everything is cool. The guests ate and praised))
So thank you for your timely and valuable guidance.

Natasha, what a prettier chicken, thanks for the recipe, I have taken it to the bookmarks.

[Lord 68]

Lord 68, Alexander, so it's not fair: either hints of a ham recipe, or tempting photos.
Get a prescription, huh?
I know the magic word: "please"!



Natasha, sorry for the off ...

And can you imagine Natasha, if you also process a chicken with a burner !. What a view. And the scent? You think. It won't take up much space. By the way, I am now in the throes of choice. I want to buy myself a dehydrator to make meat and fish jerks. Now my toad and Wishlist are in a fight. In the fall, I bought my mom a big one for drying apples. I want less for myself and not knowing which one to take. I lean towards horizontal heating like Kitfort 1905. I really feel sorry for the money, and my wife is already looking at me askance.



Tatyana, I can't. Thanks to Natasha. This she draws up as expected. I can write in the subject, and you will issue. I do not pretend to be the author, since I myself take the recipes from other sites and perform them with minor changes. True, sometimes I make it up myself.

[Alexander]

Alexander, away from doubts! You know how to cook - this is the main thing, you have to try to draw up a recipe, everything will work out, I'm sure!

[ANGELINA BLACKmore]

Can you imagine Natasha, if you also process a chicken with a burner!

AAAA !!! The burner is there, but the chicken is NET! Not in order!

ANGELINA BLACKmore, Natasha, very interesting! Necessarily for cooking soon

[Vika]

which chicken is the most delicious

Vika, thanks for the praise. Now the husband is sitting down to have dinner with this chicken - he is sitting and shaking his head ... He says, well, what a delicious taste ... Well, after all, someone came up with such a cooking option. Thanks to this kind person)))

very interesting! Necessarily for cooking soon

Shine, prepare for sure. I am sure you will be delighted.
This all Sashulya infects us here with fsyaky fancy goodies ...

away from doubts! You know how to cook - this is the main thing, you have to try to draw up a recipe, everything will work out, I'm sure!

Tanyush, a useless occupation ... Olya Zvezda and I have already run into Sasha, the canratna is so ... Not in any ... Die hard. But he is a master at seducing the public.

Wiki. Marinate calmly. Only reduce the time to several hours, not a day or more.

Thanks for the answer! I will try.

if the chicken is also treated with a burner!

More details? What burner? Which fire wood in the grill - will it go?

But he is a master at seducing the public.

what a narrow specialization ... but a master

More details? What burner? Which fire wood in the grill - will it go?

I don't have a mangal, but in my opinion this is just that. There are special cooking burners (expensive). I have almost a simple one, from China with piezo ignition. Sold in any store and market stall. That's it.

[Lord 68]

Lord 68, Alexander, I'm even afraid to ask what is so interesting on your platter. I will already dream of a chicken at night, replaced by yours a la Tambov ham

ANGELINA BLACKmore, Natasha, it's okay that I'm curious in your recipe I'm not to blame, he's came showed

I'm not guilty, he himself came showed

We all say that ... And then we don't sleep at night ... we dream of a chicken of easy virtue (from personal experience))

An interesting recipe, thank you Natasha!
And if everything is the same, but evacuate at once with all the additives and roasting, and then sund it without breaking the package?
Or is it all completely different to taste?

[Olga]

Olga, I think there will be a coat, but not that)))

An interesting recipe

Thank you, Olya !!!

Olga can be done with spices at once, grate with salt and vacuum. You don't need to burn it right away, but here's how to cook it then please. Of course, the result will be slightly different, but strictly speaking only people with very sensitive receptors can understand.Cook at a temperature of 69 to 75. As you like. I did it at 65, but the time was about 6 hours. Very tasty and juicy. Do not forget to immediately put a couple of plates of butter or a spoonful of olive oil when vacuuming. And spices. About six months ago, I discovered rosemary (thyme) on my advice. Of course you can't find twigs in winter, but I use dried ones. How he changes the taste of any dish. I now even lay it down when cooking borscht. Once they gave me a recipe for cooked sous vide potatoes. There is nothing to compare it with. Now it's the only way we do it. Svetlana. On a plate, a cupcake made from oatmeal and bran. Awesome delicious. Elena's recipe (Podmoskvichka). I already made rolls according to her recipe and now a cupcake.

rosemary (thyme)

Sasha, don't confuse rosemary and thyme. Rosemary is rosemary and thyme is thyme.
Thyme has a spicy-herbal aroma, pleasant, while rosemary has a coniferous aroma. And now I wonder - what kind of spicy herb do you use and you like it)) I like this and that. I like to mix tea with thyme. Awesome taste.

Natasha is thyme. I'm sorry. I also use rosemary, but less often.

Natasha is thyme. I'm sorry. I also use rosemary, but less often.

EXECUTE CANNOT BE FORGIVEN !!! - put the comma yourself

Natasha. How do you feel about potatoes? Does your cartoon hold 85 degrees?

My husband and I in Egypt are hooked on tea with thyme. We came home and also began to brew.
I love marjoram, and oregano (oregano), and savory.
I also like basil, especially blue and tarragon (tarragon)
I use spices regularly. Here I have a part of the warehouse)))

These shelves are now packed tightly and tightly and then not everything fit))

Natasha. How do you feel about potatoes? Does your cartoon hold 85 degrees?

I love potatoes, but I don't allow myself often.
And I have a multicooker with a multi-cook from 35 * C to 170 * C in 1 degree increments.

I love potatoes, but I don't allow myself often.
And I have a multicooker with a multi-cook from 35 * C to 170 * C in 1 degree increments.

Well then try it. Peel the potatoes and cut into large pieces (made medium-sized pieces in 4 pieces, or large pieces by 6-8 pieces), season with salt, pepper, add a sprig of thyme (or sprinkle with dried), a slice of butter or a spoonful of olive oil and vacuum. Cook at 85 grams for 1.2-1.5 hours, provided that everything is vacuumized in one or two rows. If it turned out to be a large lump, then 2-2.5 hours. Natasha is a bomb, especially for a herring, and a glass of vodka for her husband. He will erect a monument to you during his lifetime.

yes to my husband a glass of vodka

Don't I? No way?

There will be inspiration - I'll try, Sash.

Why not how? I just judge by my wife. She agrees with me to have a glass of good cognac or balm. Less often, good chacha (we bring it from Abkhazia). Vodka almost never.

Why not how? I just judge by my wife. She agrees with me to have a glass of good cognac or balm. Less often, good chacha (we bring it from Abkhazia). Vodka almost never.

Vodka is also good and not worse than a skate IMHO.
And I don't even know ... I can have any drinks in the company. I have no priorities. But in the summer I like dry red wine diluted with water (even at some kind of table)

[Natasha]

NatashaIf I have 2 kg chicken, then I need 400 ml of water? Something I have some doubts that everything can be injected into a chicken. Or have I misunderstood something?

Tatyana. Inject as much as possible, vacuum the rest together with the chicken. Natasha, I'm sorry I answered instead of you.

[Alexander]

Alexander, I got it. Thank you!!!

[Lord 68]

Lord 68, Alexander, ANGELINA BLACKmore, Natasha, please show me your meat syringes.

[Natasha]

NatashaIf I have 2 kg chicken, then I need 400 ml of water? Something I have some doubts that everything can be injected into a chicken. Or have I misunderstood something?

I injected everything. And how easy it is))

I'll take a picture of the light in the evening.And so I took the biggest one at the pharmacy. You can buy it in a veterinary pharmacy, but I was too lazy to travel far. This is enough for the eyes.

Please show me your meat syringes.

I don't have it for meat. I have a regular, old-fashioned medical, glass, five-cube, with a thick needle. When I desperately needed a syringe, my sister wrote me a set (sterilizer + syringe + all sorts of needles and shampoos, like hairs, needles to clean)
The syringe, of course, is small, but I have enough patience. And better than none))

Although they did not ask me, but I will show my syringes

First I bought Chinese. Only the needles were good in it. Then I went to the pharmacy and asked for the biggest one. And the best part about this story is that the needles fit perfectly into the new syringe.

From this topic
And you chickenA, and a ham and potatoes ...
Well, you can't do that.
I'm waiting for the recipe for ham and sous vide potatoes. Interesting zhezh.
I will buy a chicken, I will honestly do it ..
Can you make half a smoke? Unbearable kiss. And we don't eat yesterday ...

There is a syringe .. 20 cubes .. old)))) I will sterilize)))

People, comrades, brothers (sisters) .... where to buy ordinary honey. high volume syringe? And then I revised it now ... there are as many as 700 rubles ... well, where does it go? And refer to the syringe from Ali, where those needles are cool))

From this topic
And you chickenA, and a ham and potatoes ...

Yeah, Lel, we have complete anarchy here.

The case is old. It looks like I bought on Ibee, I can't see the purchase history
Link to needles on Ali

[MouseYulka]

Cool! I like in the needle that the flow of the marinade will go to the side, the distribution will be easier, I think.

MouseYulka, Yulia, thanks again for sharing your experience

[Svetlenki]

Svetlenki, Sveta, there are also two holes. And they are big and don't get clogged with meat

I liked both the injection process and the fact that the brine did not flow out. He left all in a carcass.

People, comrades, brothers (sisters) .... where to buy ordinary honey. high volume syringe? And then I revised it now ... there are as many as 700 rubles ... well, where does it go? And refer to the syringe from Ali, where those needles are cool))


Yeah, Lel, we have complete anarchy here.

My Natasha is just the same as in the photo above, 50 cubes. I took it from the pharmacy for 50 rubles. OlgaGera. Recipe for Su potatoes view in the 24th post above.

50 cubes. I took it from the pharmacy for 50 rubles.

Sasha, I have now biasedly searched the information on our pharmacies. It turned out right at home, in the pharmacy there is - 35 rubles 50 cubic meters.

Su potatoes view in 24 post above

Thank you!
Tok thyme no lyu .... nope ...

Tok thyme no ... no ...

Well, everything .... too, it means a coat, but not that ....

Ol, and today, in the footsteps of our local discussions, I went and smelled all the herbs - I'm just bastard ...
But the sumac somehow did not take root for me. He is inexpressive.

[Natasha]

Natasha, I have even finally rejection to herbs. Black pepper and that's it. Well ... hop-suneli more.
The rest is Ftopku ..

[Yulia]

The rest is Ftopku ..

Taste is a delicate matter, like the east))) To each his own. The main thing is that the dishes are delicious.
I, for example, maman, finally can not stand any spices. Well, too, perhaps, pepper, and lavrushka))




Yulia, and what is the volume of this red Chinese?

Angelina, according to the inscriptions, then 30ml or 1oz. It is smaller than the pharmacy one, and I do NOT recommend buying it (flows)

Today I bought a pharmacy, for 50 ml. It's enough for my eyes and ears))